Just as I thought life couldn’t possibly get any better, someone pointed out that the eggs, bacon & toast cups (bad photography alert!) could also be done with ham, eggs and cheese. They’d be just as tasty -if not tastier- and a heck of a lot easier to make.

I got right to it and I can tell you that the flavours are perfect together. Perfection, really, no other word for it. Not only do they look like a million bucks, but they’re so easy that even a 4-year-old can whip these up in no time.

*Make as many as you can fit into your muffin tin. Heck, go out and buy another muffin tin, just in case. They’re that good. I opted for 6 of them because we have a family of three and ate 2 each. Then I slapped myself for not making more.

Butter or spray your muffin tin. Thinly slice the tomato: you only need 3 thin slices cut in half. Fold them ham in two and drape it into the muffin tin, almost like a flower. Top with a tbsp grated cheese and the tomato. Crack an egg on top and season with salt and pepper. Drizzle a dessertspoonful cream all over and end with a little more grated cheese. Bake the cups in a preheated oven at 200Cº (400Fº) for 12 to 15 minutes. Until the egg whites have set. Let them cool off for a minute or 2 before scooping them out.